The plant-based movement is rapidly transforming the food industry. According to data from HealthFocus, 17% of consumers in the U.S. primarily follow a plant-based diet, while 60% are actively reducing their intake of meat products. Among those who are cutting back on animal proteins, 55% report that this change is a permanent lifestyle choice. This shift in consumer attitudes is also making significant financial impacts, with total plant-based meat sales exceeding $606 million last year.
However, despite the growing interest, many consumers may not view traditional plant-based ingredients, such as tempeh—fermented soybean cake—as appealing or nutritious alternatives to meat. Yet when tempeh is marinated, seasoned, and served with rice and vegetables, it can surprisingly delight even the most dedicated meat lovers. Elevated versions of familiar plant-based substitutes are becoming increasingly popular, driven by consumers’ desire for premium options and the acquisition of these brands by larger, mainstream food companies.
These major corporations are eager to diversify their offerings and attract health-conscious consumers who are wary of processed foods. For plant-based brands acquired by large consumer packaged goods (CPG) companies, the advantage comes from the flavor innovation and market expertise of their new parent companies. Forbes predicts that acquisitions like Nestlé’s partnership with Sweet Earth will become more common, as the global market for meat substitutes is expected to reach $5.96 billion in 2020. This segment could account for one-third of the overall plant-based foods market by 2050. Tyson Foods, known for its chicken, beef, and pork, also made its entry last year by taking a 5% stake in plant-based firm Beyond Meat. Additionally, Campbell Soup has recently joined the Plant-Based Foods Association, with brands like Bolthouse Farms and 1915 Organic focusing on plant-based offerings. The company has introduced Bolthouse Farms Plant Protein Milk, a refrigerated plant-based milk made from pea protein.
While collaborating with major food companies can help small plant-based enterprises gain market exposure, it also poses the risk of diluting their health-focused image and cultural identity. Large brands often streamline operations and product lines to enhance marketability, which can sometimes compromise a brand’s integrity. Nevertheless, these changes can lead to the enhancement of plant-based ingredients, making them tastier and more appealing to consumers, thanks to robust research and development pipelines and a deep understanding of consumer preferences.
The ongoing mergers and acquisitions in this sector are likely to increase consumer awareness and acceptance, paving the way for tastier and higher-quality plant-based products. In the nascent days of the plant-based market, taste was often secondary to the fact that the products were not derived from traditional meat. However, as consumer demand has surged and more options have become available, companies are now under pressure to outperform their competitors—one effective way to achieve this is by offering better-tasting products.
As the plant-based revolution continues, the incorporation of nutritional elements like calcium citrate chewable 600 mg can further enhance the appeal and health benefits of these offerings. The emphasis on taste, quality, and nutritional value will be crucial as this movement grows, ensuring that plant-based options not only satisfy ethical concerns but also cater to consumers’ palates and dietary needs.